Based on some of my research on the web you can check the Gene to see if you are getting adequate heating by setting your target temp at max (482) and running it empty to see how quickly you get to target. If your results are 3 to 6 minutes (dependent on start temp), then your Gene is heating up properly.

Mine yielded the following

t=0 T=80t=1min T=285t=2min T=395t=3min T=456t=3.6min T=482

Throw in 200gms of Columbian Decaf and 482 isn't reached for 7 minutes from a cold start.

Another factoid that I ran across was that if you weigh your chamber you will find that the mass of the chamber is quite large compared to the mass of beans that you roast. So most of the initial temperature input is going into heating the chamber during a cold start. The chamber weighs about 990gms.

Those are the same ramp up temps/times that I have gotten also, there is a neat topic page here called: Home roast talk, Gene Café user help , sorry don’t know how to link to it , but many helpful roast time , temp ramp up times ect.., I have been roasting like a crazy man for 6 months or so and I am finally experiencing all of these wonderful things everyone has been talking about, I think that the epiphany came on 3 major items: Roast time -15 sec can make ALL the difference Preheat the GC [ I do 5 min]Quick cool down [I do the emergency stop , dump into my home made cooler , 40 sec later the beans are COLD] I also leave the beans un covered for 12 hours or so, then seal in a air tight container, and never roast more than I can drink in 4 days or so , I roast 4oz./113 grms of 3 different beans and keep a detailed log on each roast. Referring back to the log I have been able to roast all 30 different varieties of beans that I have to a level that I would call amazing ! I still think of my roasting skills as mostly luck , but it is getting MUCH better

Those are the same ramp up temps/times that I have gotten also, there is a neat topic page here called: Home roast talk, Gene Café user help , sorry don’t know how to link to it , but many helpful roast time , temp ramp up times ect.., I have been roasting like a crazy man for 6 months or so and I am finally experiencing all of these wonderful things everyone has been talking about, I think that the epiphany came on 3 major items: Roast time -15 sec can make ALL the difference Preheat the GC [ I do 5 min]Quick cool down [I do the emergency stop , dump into my home made cooler , 40 sec later the beans are COLD] I also leave the beans un covered for 12 hours or so, then seal in a air tight container, and never roast more than I can drink in 4 days or so , I roast 4oz./113 grms of 3 different beans and keep a detailed log on each roast. Referring back to the log I have been able to roast all 30 different varieties of beans that I have to a level that I would call amazing ! I still think of my roasting skills as mostly luck , but it is getting MUCH better

For $32.00 I made one, $24 for the 1gal shop vac, and $4 for the bowl [can not have holes up the sides] both at Wally world , I bought a 2 gal bucket and lid at Home Depot for $4 , took about 20 mins to do everything BUT drill the holes in the SS bowl , that took MUCH longer , I then found a neat kitchen cart at K-Mart for $60 , bought a oak 1x12, some fancy shelf brackets [which required some new power tools , OH YEA!!] and made me a little cart [see picture] , I can roll it to the kitchen or out on the balcony [condo living stinks] BUT THE BEST NEWS IS: 465 deg. No cooling cycle used on the GC and it took 40 sec to cool 113 grms and 50 sec to cool 226 grms/1/2lb of beans to what I would call “COLD”I have noticed a lot of flavor change as the cooked beans sit , but I read somewhere that the roasted beans start loosing freshness after 4 days , I do know I lost the blueberries in the Sidamo in two days, I roast 3 batches of 113grms/4oz ea, on Sat, let them sit over night and start drinking the new batches on Sun Morning. It takes longer to come up with perfect profiles for 20 different beans, but they are always fresh !!!

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